Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely crushed graham crackers with melted unsalted butter until resembling wet sand. Pack into the base of silicone molds and bake for 8 minutes. Cool completely.

Whip together full-fat lemon Greek yogurt and sugar until smooth and creamy, about 3-5 minutes. If using gelatin, dissolve it in warm water and fold into the yogurt mixture.

Spoon lemon curd onto the cooled crusts to create a thick layer.

Layer lemon mousse over lemon curd-filled crusts, smoothing the top.

Melt white chocolate in a microwave-safe bowl in 30-second intervals. Dip pastries in melted chocolate or drizzle over top.

Place pastries in an airtight container and freeze for a minimum of 2 hours.

Thaw pastries slightly for about 10-15 minutes at room temperature before serving.